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Easy Oven Baked Chicken Cutlets

Easy Oven Baked Chicken Cutlets
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Easy Oven Baked Chicken Cutlets are a quick, healthy, and flavorful dish featuring tender chicken breasts coated in a crispy, golden crust. Baked instead of fried, these cutlets offer a juicy and wholesome meal perfect for busy weeknights, customizable with various seasonings and ideal for family dinners.

Ingredients

Scale

Main Ingredients

  • 2 boneless, skinless chicken breasts (thinly sliced or pounded to even thickness)
  • 1 cup breadcrumbs (or gluten-free alternative like crushed gluten-free crackers or almond flour)
  • ½ cup grated Parmesan cheese (or substitute with sharp cheddar cheese)
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste
  • Olive oil or cooking spray, for greasing

Optional Variations

  • 1 teaspoon dried oregano, thyme, or rosemary (for herb infusion)
  • ¼ teaspoon cayenne pepper or chili flakes (for spicy kick)
  • 1 teaspoon lemon zest (for brightness)

Instructions

  1. Prepare the Chicken: Trim any excess fat from the chicken breasts, then slice them evenly into thin cutlets or gently pound them to uniform thickness to ensure even cooking and tenderness.
  2. Set Up the Breading Station: In one shallow dish, beat the eggs until smooth. In another dish, combine the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and pepper. Add optional herbs, spices, or lemon zest if desired.
  3. Coat the Cutlets: Dip each chicken cutlet first into the beaten eggs, allowing the excess to drip off. Then, firmly press both sides of the cutlet into the breadcrumb mixture until fully coated. For extra crunch, double dip by repeating the egg and breadcrumb coating.
  4. Arrange on Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with olive oil or cooking spray. Place the breaded cutlets side by side without overlapping to ensure even baking and crispiness.
  5. Bake to Perfection: Preheat your oven to 400°F (200°C). Bake the cutlets for 15 to 20 minutes or until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  6. Rest Before Serving: Remove from oven and let the cutlets rest for 5 minutes to allow juices to redistribute, resulting in tender and juicy chicken.

Notes

  • Pound or slice chicken evenly to prevent dryness and ensure quick, uniform cooking.
  • Double dipping cutlets in egg and breadcrumbs creates a crispier crust.
  • Use parchment paper on baking sheets to prevent sticking and ease cleanup.
  • Check doneness with a meat thermometer to avoid overcooking.
  • Let baked cutlets rest briefly before serving to retain moisture.
  • Store leftover cutlets in an airtight container in the refrigerator for up to 3 days.
  • Freeze individual baked cutlets on a tray, then transfer to a freezer bag; keep for up to 2 months.
  • Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to maintain crispiness.

Nutrition

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